Place bananas in a shallow microwave-safe bowl. Sprinkle with sugar and grated peels. Drizzle with juices. Sprinkle with cinnamon. Microwave on high for 3 1/2 mins, or until hot.
Serve warm with vanilla ice cream.
Preheat oven to 375.
Butter 13x9x2\" glass baking dish.
Toss apples, 1/4 cup sugar, lemon juice, and lemon peel n prepared dish.
Whisk flour, baking soda, cinnamon, and remaining 1/2 cup sugar in medium bowl.
Add butter and egg yolk and rub in with your fingertips until mixture forms moist clumps.
Sprinkle topping over apples.
Bake until apples are tender and topping is golden and crisp, about 28 minutes.
Cool 20 minutes.
Serve crisp warm with vanilla ice cream.
ish and sprinkle with sugar.
Melt butter with chocolate, stirring until
Blend the milk and the egg until it becomes one soft mixture. Add the crushed ice, then put in the vanilla ice cream.
Blend for a little while and serve.
Combine margarine and chocolate in top of double boiler. Bring water to boil; reduce heat to low.
Stir until chocolate is melted.
Combine powdered sugar and hot water; add to chocolate mixture, stirring well.
Stir in coconut.
Spray a 9-inch pie plate with vegetable cooking spray.
Firmly press pie crust mixture onto bottom and sides of pie plate.
Cover and chill until firm.
Fill crust with softened vanilla ice cream; freeze until serving time.
Shave a few pieces of chocolate over pie, if desired.
Combine pudding mix and milk in medium saucepan; blend well.
Cook and stir over medium heat until mixture comes to a full boil.
Scoop ice cream into individual dessert dishes.
Immediately pour hot pudding over ice cream and serve at once.
ADDITIONAL FLAVOR COMBINATIONS.
Use vanilla flavor pudding with chocolate ice cream.
Use butterscotch flavor pudding with vanilla ice cream.
Use coconut cream flavor pudding with vanilla ice cream.
Use banana cream flavor pudding with either ice cream.
poon 1/4 of chocolate ice cream onto the bottom and side
Heat the cream in a small saucepan and
old. Churn mixture in an ice cream machine, following manufacturer's instructions
Place ice cream in a large bowl. Chill for 15 mins, or until softened. Fold in almonds then freeze until required.
Place honey in a large, heatproof bowl and microwave on HIGH (100%) for 30 seconds, or until runny. Quickly stir in vanilla then toss with peaches.
Heat a nonstick grill pan or large frying pan over high heat. Cook peaches for 1-2 mins per side, or until warmed through and starting to brown. Serve warm with almond ice cream.
alf in large saucepan with the sugar, vanilla, wine, fruit juice, and
00\u00b0F. Drizzle the pears with the lemon juice. Place the
Drain the prunes and set juice aside. Put 3/4 cup of juice, the amaretto and sugar in a saucepan and bring to a boil. Stir remaining juice with cornstarch to make a smooth paste and stir into sauce. Add prunes to sauce and leave to cool for 30 mins.
Roast almonds in a dry frying pan. Remove and set aside. Spoon plums into 4 dessert glasses and sprinkle with almonds. Add a scoop of vanilla ice cream to each glass and serve.
Place the sugar and 2/3 cup water in a saucepan and bring to a boil. Simmer, stirring, until the sugar is dissolved. Remove from the heat and allow to cool.
Beat the egg white until it forms stiff peaks. Fold in the strawberry puree, wine, liqueur, lemon juice and cooled sugar syrup. Freeze for at least 6 hours, stirring every 20-30 mins.
To serve, scoop the sorbet into dessert dishes with two scoops of vanilla ice cream and the halved strawberries. Decorate with mint leaves (if using).
ake pan then lightly coat with flour, shaking off excess.
00b0F. Line 2 baking trays with parchment paper. In a small
Line a baking pan with parchment paper. Place the coconut
Place sugar and 2 tbsp water in a heavy-bottomed saucepan on medium heat. Cook, stirring, 2 mins until sugar dissolves. Increase heat to high. Cook, without stirring, for 1-2 mins until golden.
Remove from heat. Gradually pour in coconut milk, taking care as it will spit. Return pan to high heat and stir until smooth. Reduce heat to low and simmer 5 mins, until sauce thickens.
Divide mango among serving bowls. Top with a scoop of ice cream. Drizzle with warm sauce to serve.
For the coconut ice cream, fold coconut and liqueur into ice cream. Cover; freeze about 3 hours or overnight.
For the pineapple, toss pineapple, liqueur and sugar in large bowl.
Cook pineapple on heated greased grill pan (or the grill) until browned both sides.
Serve pineapple slices with coconut ice cream.
Vanilla Ice Cream with Salted Caramel Swirl:
In a mixing bowl, combine heavy cream, evaporated